Kale & Quinoa Salad

Kale & Quinoa Salad

by Melissa at the Refill Barn

This kale and quinoa salad, with satay-esque dressing, comes from Melissa of The Refill Barn in Radwinter, Essex. This salad is perfect for a quick and filling meal. Melissa served hers with some leftover pizza dough with olive oil, za'atar and some perello olives.

Made with our Organic Wholegrain White British Quinoa, this salad would be equally delicious with red, black or mixed quinoa... or even smoked quinoa!

The Refill Barn is a zero-waste shop in Radwinter set up by Melissa and Sam after the pandemic, on a mission to reduce waste and be kinder to the planet. We're delighted that they stock several of our pulses and grains and really enjoy seeing what they make with them on their Instagram.

Serves 4


  • 200g Quinoa
  • 350ml Vegetable Stock
  • A generous handful of Kale
  • 1tbsp Sunflower Seeds
  • 1tbsp Pumpkin Seeds
  • 1tbsp Olive Oil
  • 1tsp Apple Cider Vinegar
  • 65g Smooth Peanut Butter
  • 100ml Coconut Milk
  • 2 tbsp Lime Juice
  • 2 tbsp Tamari or Fava Bean Umami Paste
  • 1 tsp Brown Sugar
  • 1 Garlic Clove, crushed
  • 1 tsp Ginger, freshly grated
  • ¼ tsp Chilli Flakes


  1. Wash and chop the kale
  2. Cook the quinoa in veg stock
  3. Combine the dressing ingredients in a jam jar and shake until well mixed
  4. Mix the quinoa and kale together, drizzle with olive oil and apple cider vinegar and massage in with your hands.
  5. Pour over your dressing and sprinkle with seeds
  6. Malissa served hers with pizza dough with olive oil and za'atar.

Melissa at the Refill Barn
Melissa at the Refill Barn


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